Asian Bites: A Feast of Flavors from Turkey to India to Japan by Tom Kime

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Seared scallops with fresh chutney (Patta kaah ju chatni) (page 16)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Indian

Ingredients: raw cashew nuts; garlic; Greek yogurt; limes; sea scallops; scallop shells; fresh ginger; scallions; mint; cilantro; green chiles

Accompaniments: Curried sweet corn fritters (Tod man khao phad); Cured shrimp with shredded lime leaves (Kung sang wa); Fresh lettuce cups with chicken (San choy bau); Sri Lankan smoky eggplant dip (Batu sambol)

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Stir-fried greens with garlic (Rau xanh toi xao) (page 19)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Stir-fries; Side dish; Vietnamese

Ingredients: zucchini; vegetable oil; garlic; fish sauce; lemons; pumpkin stems

Accompaniments: Indonesian fried rice (Nasi goreng); Spring onion pancakes (Pa jeon); Scallion and chive flower rolls (Hua jian); Malay beef rendang (Rendang daging); Sichuan peppered beef (Hei jiao niu rou)

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Malaysian fried noodles (Mee goreng) (page 20)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Pasta, doughs & sauces; Stir-fries; Main course; Side dish; Malaysian

Ingredients: dried chiles; shallots; garlic; shrimp paste; vegetable oil; firm silky tofu; onions; chicken breasts; shrimp; choi sum; tomato purée; dark soy sauce; fresh Chinese yellow noodles; scallions; bean sprouts; limes

Accompaniments: Pickled daikon salad with fried garlic (Monlar oo thoke); Tamarind fried shrimp (Asam udang)

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Stir-fried bean sprouts with chile bean paste (Suk ju) (page 21)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Stir-fries; Side dish; Korean; Vegan; Vegetarian

Ingredients: garlic; bean sprouts; sesame oil; light soy sauce; Korean chile bean paste; limes; cilantro

Accompaniments: Fried squid flowers with ginger and spices; Pork and cabbage dumplings (Goenmande); Nonya pork, shrimp and crab ball soup (Bakwan kepiting); Korean hot pickled cabbage (Kimch'i)

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Marinated grilled mackerel (Ikan panggang) (page 22)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Main course; Korean

Ingredients: limes; red chiles; lemongrass; fresh ginger; shallots; coconut cream; turmeric; mackerel

Accompaniments: Burmese spiced split pea fritters (Pe chan gyaw); Fried bean sprouts and clams (Taugeh masak kerang); Fresh lettuce cups with chicken (San choy bau); Hot and sour green papaya salad (Yam som tam); Pineapple with caramelised chile

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Chinese barbecue spare ribs (Paigu) (page 25)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Main course; Chinese

Ingredients: Chinese spare ribs; hoisin sauce; light soy sauce; Shaoxing rice wine; honey; tomato paste; garlic; fresh ginger; red chiles

Accompaniments: Shrimp and chive spring rolls (Chun juan); Steamed shrimp wontons (Har gau); Mushroom pot stickers (Jiaozi); Pear fritters with cinnamon honey syrup

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Grilled beef patties with shallots and cumin (Cha bo) (page 26)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Dips, spreads & salsas; Grills & BBQ; Sauces for meat; Main course; Vietnamese

Ingredients: sesame seeds; ground cumin; ground beef; garlic; shallots; fish sauce; coconut cream; curry powder; bird's eye chiles; limes

Accompaniments: Spicy green beans with chile (Kacang panjang); Isaan-style grilled chicken (Kai yaang); Burmese turmeric fishcakes (Ngephe gyaw); Cured shrimp with shredded lime leaves (Kung sang wa); Tamarind fried shrimp (Asam udang)

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Spicy green beans with chile (Kacang panjang) (page 30)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Side dish; Chinese; Malaysian

Ingredients: lemongrass; fresh ginger; garlic; red chiles; shallots; shrimp paste; macadamia nuts; yard long beans; fish sauce

Accompaniments: Grilled beef patties with shallots and cumin (Cha bo); Singapore coconut laksa (Laksa lemak); Roast pork with fresh mint and peanuts (Bun bi suon); Potato with turmeric and mustard seeds (Aloo chaat)

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Indonesian fried rice (Nasi goreng) (page 32)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Rice dishes; Main course; Side dish; Indonesian; Vegetarian

Ingredients: mixed mushrooms; garlic; fresh ginger; red chiles; shallots; cooked rice; ketjap manis; light soy sauce; asparagus; snow peas; scallions; cilantro; limes

Accompaniments: Stir-fried greens with garlic (Rau xanh toi xao); Crisp peanut wafers (Rempeyek kacang)

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Stir-fried beef with chile and onion relish (Phat neua) (page 33)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Chutneys, pickles & relishes; Stir-fries; Main course; Thai

Ingredients: beef top sirloin; asparagus; scallions; chiles; bean sprouts; cilantro; mint; limes; rice; onions; garlic; red chiles; tamarind pulp; fish sauce

Accompaniments: North Vietnamese fish brochettes (Cha ca nuong); Fried puffed potato bread (Aloo puri); Pickled daikon salad with fried garlic (Monlar oo thoke); Hot and sour green papaya salad (Yam som tam); Mangosteen, lychee and mango salad

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Spiced shrimp cakes on sticks of lemongrass (Chao tom) (page 34)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Appetizers / starters; Vietnamese

Ingredients: lemongrass; shrimp; garlic; fresh ginger; jalapeño chiles; egg whites; fish sauce; limes; rice flour

Accompaniments: Sumatran eggplant sambal (Taruang balado); Scallion and chive flower rolls (Hua jian); Pineapple with caramelised chile

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Minced pork balls with garlic and pepper (Nem nuong) (page 38)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Dips, spreads & salsas; Grills & BBQ; Sauces for meat; Appetizers / starters; Vietnamese

Ingredients: raw peanuts; ground pork; garlic; red chiles; fish sauce; black peppercorns; cilantro; rice vinegar; limes; pork fatback

Accompaniments: Sumatran eggplant sambal (Taruang balado); Vietnamese peanut dipping sauce (Nuoc dau phung); Pomegranate and blood orange fruit salad

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Isaan-style grilled chicken (Kai yaang) (page 41)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Sauces for poultry; Dips, spreads & salsas; Grills & BBQ; Main course; Thai

Ingredients: lemongrass; garlic; coriander roots; black peppercorns; fish sauce; chicken breasts; chicken thighs; dried chiles; shrimp paste; shallots; tamarind pulp

Accompaniments: Grilled beef patties with shallots and cumin (Cha bo); Burmese spiced split pea fritters (Pe chan gyaw); Fresh coconut chutney (Chamandhi); Nonya bean curd salad (Taukwa goreng); Tomato chutney with green chile (Tamatar chatni); Tamarind beef with peanuts (Trai me thit bo)

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Sardines with green chile sambal (Sambal lado mudo) (page 45)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Main course; Indonesian

Ingredients: shallots; kaffir lime leaves; green chiles; green tomatoes; limes; fresh sardines

Accompaniments: Nonya-style spicy pork (Sambal babi); Asian salad with pea shoots and sprouts

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North Vietnamese fish brochettes (Cha ca nuong) (page 46)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Appetizers / starters; Main course; Snacks; Vietnamese

Ingredients: firm white fish fillets; onions; garlic; fresh ginger; red chiles; turmeric; fish sauce; Shaoxing rice wine; scallions; dill; raw peanuts; limes

Accompaniments: Stir-fried beef with chile and onion relish (Phat neua); Sichuan chicken dumplings (Chuan wei hun tun); Grilled eggplant salad (Khayanthee thoke); Crisp cabbage salad with peanuts; Citrus and young coconut jelly (Woon ma praw orn)

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Chinese barbecue pork (Char siu) (page 48)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Chinese

Ingredients: garlic; five spice powder; light soy sauce; fermented red bean curd; hoisin sauce; Shaoxing rice wine; pork shoulder; honey

Accompaniments: Steamed green vegetable rolls (Mandu); Nonya pork, shrimp and crab ball soup (Bakwan kepiting)

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Garlic and cilantro naan (page 49)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Bread & rolls, savory; Indian

Ingredients: Greek yogurt; plain flour; garlic; ground cayenne pepper; cilantro; scallions

Accompaniments: Sri Lankan smoky eggplant dip (Batu sambol); Spicy apricot chutney (Chutni zardolu); Lemon and saffron chicken kebabs (Joojeh kabab)

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Sumatran minced duck sate (Sate lilit bebek) (page 51)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Indonesian

Ingredients: turmeric; coriander seeds; black peppercorns; whole cloves; nutmeg; macadamia nuts; fresh ginger; galangal; shallots; red chiles; garlic; palm sugar; cilantro; shrimp paste; duck breasts; ground chicken; kaffir lime leaves; lemongrass

Accompaniments: Grilled eggplant salad (Khayanthee thoke); Tamarind beef with peanuts (Trai me thit bo)

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Marinated barbecue beef (Bulgogi) (page 52)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Grills & BBQ; Appetizers / starters; Small plates - tapas, meze; Korean

Ingredients: beef sirloin steaks; Asian pears; onions; garlic; light soy sauce; sesame oil; Shaoxing rice wine

Accompaniments: Sesame tempura (Iri goma tempura); Chilled seared tuna with ginger (Katsuo tataki); Korean hot pickled cabbage (Kimch'i); Fried eggplant with toasted sesame seeds (Kai ge)

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Keralan spiced chickpea and lentil dumplings (Vaday) (page 56)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Appetizers / starters; Small plates - tapas, meze; Indian; Vegan; Vegetarian

Ingredients: urad dal; vegetable oil; garlic; green chiles; onions; curry leaves; cooked chickpeas; cilantro; rice flour; garam masala; curry powder; asafoetida powder; limes

Accompaniments: Rice flour pancakes (Appam); South Indian mango pickle (Manda uppilittathu); Carrot pachadi (Pachadi); Potato with turmeric and mustard seeds (Aloo chaat); Persian rice pudding with cardamom (Sheer berenj)

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Fried squid flowers with ginger and spices (page 58)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Main course; Chinese

Ingredients: squid; fresh ginger; Shaoxing rice wine; vegetable oil; Sichuan peppercorns; cilantro; lemons; dried red chiles; five spice powder

Accompaniments: Stir-fried bean sprouts with chile bean paste (Suk ju); Sichuan peppered beef (Hei jiao niu rou); Fried eggplant with toasted sesame seeds (Kai ge)

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Spring onion pancakes (Pa jeon) (page 61)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Dips, spreads & salsas; Pancakes, waffles & crêpes; Side dish; Korean; Vegan; Vegetarian

Ingredients: glutinous rice flour; rice flour; fresh ginger; scallions; red chiles; garlic; dried red chiles; light soy sauce; rice vinegar; sesame oil

Accompaniments: Stir-fried greens with garlic (Rau xanh toi xao); Mushroom pot stickers (Jiaozi); Cured shrimp with shredded lime leaves (Kung sang wa); Tamarind fried shrimp (Asam udang)

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Fried puffed potato bread (Aloo puri) (page 62)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Fried doughs; Indian; Vegetarian

Ingredients: baking potatoes; all-purpose flour; vegetable oil

Accompaniments: Stir-fried beef with chile and onion relish (Phat neua); Sri Lankan smoky eggplant dip (Batu sambol); Potato with turmeric and mustard seeds (Aloo chaat); Tomato chutney with green chile (Tamatar chatni)

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Turkish zucchini fritters (Kabak mücveri) (page 64)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Fried doughs; Side dish; Turkish; Vegetarian

Ingredients: zucchini; onions; garlic; ground cayenne pepper; ground cumin; mint; dill; beyaz peynir; lemons

Accompaniments: Potato and cauliflower pakoras (Zard choba pakora); Spicy lamb-stuffed pancakes (Murtabak); Spicy apricot chutney (Chutni zardolu); Lemon and saffron chicken kebabs (Joojeh kabab); Afghan new year compote (Miwa naurozee)

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Crisp peanut wafers (Rempeyek kacang) (page 65)

from Asian Bites: A Feast of Flavors from Turkey to India to Japan Asian Bites by Tom Kime
Categories: Side dish; Snacks; Indonesian; Vegan; Vegetarian

Ingredients: raw peanuts; rice flour; turmeric; coconut cream; vegetable oil; garlic; coriander seeds; macadamia nuts; kaffir lime leaves; cilantro

Accompaniments: Indonesian fried rice (Nasi goreng); Sumatran eggplant sambal (Taruang balado); Grilled eggplant salad (Khayanthee thoke); Crisp cabbage salad with peanuts

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Notes about this book

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Notes about Recipes in this book

Fried squid flowers with ginger and spices
- tekobo on March 17, 2017
  
  Looks very authentic and tastes great.
Stuffed apricots (Kaymakli kurk kayisi)
- mjes on September 08, 2021
  
  This is a simple apricot "compote" with mascarpone stuffing in the apricot and pistachios as a finishing touch. It is a very, very good dessert that is satisfying in small quantities and generally healthy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

ISBN 10 6612447230
ISBN 13 9786612447235
Published Feb 18 2008
Format eBook
Page Count 224
Language English
Countries United States
Publisher DK Publishing (Dorling Kindersley)
Imprint DK Publishing (Dorling Kindersley)

Other cookbooks by this author

Asian Bites: A Feast of Flavors from Turkey to India to Japan

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